27min 4 ppl
Eggs Benedict
41 minutes
4 people
Medium31–60 min or 7–12 steps
41 min · 6 steps
Medium: 31–60 min or 7–12 steps
520 kcalper person
Protein 24g
Carbs 26g
Fats 36g
About this dish
Toasted English muffins are stacked with Canadian bacon and delicately poached eggs, then draped in a silky lemon hollandaise for the definitive American brunch dish.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Meat
Ingredients
Fresh Produce
- Lemon juice15 ml
Meat & Poultry
- Canadian bacon8 slices
Dairy & Eggs
- Eggsfor poaching, plus 3 yolks for the hollandaise8
- Unsalted buttermelted150 g
Dried Goods
- English muffinssplit4
Spices & Seasonings
- Smoked paprikato serve0.5 tsp
- Saltto taste
Oils & Condiments
- White Wine Vinegarfor poaching15 ml
Utensils
- Saucepan
- Whisk
- Mixing bowl
- Large frying pan
- Slotted spoon
- Chopping board
- Sharp knife
Method
1
Set a heatproof bowl over a saucepan of gently simmering water and whisk the 3 egg yolks with the lemon juice until pale and thick.
Approx. 6 minutes
2
Gradually whisk in the melted butter, a little at a time, until the hollandaise is thick and glossy and reaches 71°C, then season with salt and keep warm off the heat.
Approx. 8 minutes
3
Fry the Canadian bacon in a large frying pan over medium heat for 4 minutes, turning once, until warmed through and lightly browned.
Approx. 5 minutes
4
Toast the split English muffins until golden.
Approx. 4 minutes
5
Bring a saucepan of water to a gentle simmer, add the white wine vinegar, and poach the eggs in batches for 3 minutes each until the whites are fully set and the yolks are still soft.
Approx. 12 minutes
6
Top each muffin half with Canadian bacon and a poached egg, spoon over the hollandaise and dust with smoked paprika.
Approx. 6 minutes
